If you’ve been searching for a cozy, crowd-pleasing appetizer that feels both elegant and comforting, you are going to adore this Pull-Apart Sourdough Brie and Cranberry Bread Recipe. Imagine a warm sourdough loaf loaded with creamy brie, sweet tangy cranberry sauce, and herb-infused butter all baked into a gooey, pull-apart masterpiece that invites everyone to grab a bite and savor the season. It’s the perfect blend of flavors and textures for festive gatherings or a simple night in with friends and family.
Ingredients You’ll Need
This recipe shines because it uses simple, wholesome ingredients that each bring something special to the table. From the tangy sourdough to the luscious brie and bright cranberry sauce, every element combines to create mouthwatering depth and irresistible aroma.
- 1 large round sourdough bread loaf: The sturdy crust and airy crumb make it perfect for pulling apart and soaking up flavors.
- ½ cup (1 stick) butter, softened: Essential for creating that rich herb butter that seeps deep into the bread.
- 1 teaspoon dried thyme: Adds an earthy, slightly floral note that complements the cheese beautifully.
- 1 teaspoon dried rosemary: Gives a piney aroma that enhances the festive feel.
- 1 (16 oz) wheel of brie, chopped or cubed: The star creamy ingredient that melts into every nook and cranny.
- 1½ cups whole berry cranberry sauce: Provides bursts of tart sweetness, balancing the richness of the cheese.
- Kosher salt, to taste: Just the right pinch to bring all the flavors to life.
How to Make Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that once your bread is prepared, it will bake evenly and melt the brie perfectly without drying out the loaf.
Step 2: Prepare the Bread
Take the large sourdough loaf and, using a sharp serrated knife, cut horizontally and vertically about 1 inch apart to form a grid pattern of cubes. Make sure you do not slice all the way through the bottom crust—this step is crucial because it holds your delicious fillings inside while making the bread easy to pull apart after baking.
Step 3: Make the Herb Butter
In a small bowl, combine the softened butter with dried thyme, rosemary, and a pinch of kosher salt. Mix them until fully incorporated. This herb butter will infuse your bread with aromatic flavors and keep every bite moist and savory.
Step 4: Brush the Bread with Herb Butter
Place your scored sourdough on a baking sheet and gently spread or brush the herb butter mixture into every crevice of the slits. This ensures every piece is infused with that lovely buttery herb goodness that will melt into the bread as it bakes.
Step 5: Stuff the Bread
Now for the magic: tuck chunks of the creamy brie into each gap between the bread cubes, followed by generous spoonfuls of the whole berry cranberry sauce. This layering creates pockets of molten cheese and sweet tartness which make this Pull-Apart Sourdough Brie and Cranberry Bread Recipe truly irresistible.
Step 6: Wrap and Bake
Wrap the loaf loosely in aluminum foil to trap moisture and help the cheese melt evenly. Bake in your preheated oven for about 20 minutes or until the brie is melted and bubbling hot inside the bread.
Step 7: Serve
Carefully unwrap the foil, place your beautiful pull-apart loaf on a serving platter, and serve immediately while the cheese is still gooey and inviting. Watching everyone dig in is one of the best parts!
How to Serve Pull-Apart Sourdough Brie and Cranberry Bread Recipe
Garnishes
Consider sprinkling fresh thyme or rosemary leaves on top just before serving for a pop of color and an extra fresh herbal aroma. A light drizzle of honey can also add a lovely hint of sweetness that pairs wonderfully with the cranberry sauce and brie.
Side Dishes
This pull-apart bread goes beautifully with a crisp green salad dressed in a simple vinaigrette to lighten up the meal. For heartier fare, charcuterie like cured meats or roasted vegetables can complement the rich cheese and sweet berries.
Creative Ways to Present
For a festive table, place the bread on a wooden board surrounded by seasonal fruits and nuts. You can also serve it alongside small bowls of extra cranberry sauce and flavored butters for guests to customize their bites.
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Pull-Apart Sourdough Brie and Cranberry Bread Recipe are best kept in an airtight container at room temperature for up to 1 day, or wrapped tightly and refrigerated for up to 2 days. Be mindful that the bread may firm up as the cheese cools.
Freezing
To freeze, wrap the unbaked stuffed bread tightly in foil and then in plastic wrap to prevent freezer burn. It can be stored for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight before baking as directed.
Reheating
Reheat leftovers in a 350°F oven for 10–15 minutes until warmed through and the cheese is melted again. Avoid microwaving as it may make the bread soggy or chewy.
FAQs
Can I use a different type of bread?
Absolutely! While sourdough is ideal for its crust and flavor, you can try this recipe with other round crusty breads like boule or rustic country loaf. Just be sure the loaf holds its shape well during cutting and baking.
Is there a substitute for brie?
If you’re not a fan of brie, creamy cheeses like camembert or a mild, melty goat cheese can work beautifully. Just ensure the cheese melts well and complements the cranberry sauce.
Can I make the herb butter ahead of time?
Yes! Preparing the herb butter a day in advance allows the flavors to meld even more. Just keep it covered and refrigerated until you’re ready to spread it on the bread.
What if I don’t have whole berry cranberry sauce?
No worries! You can use fresh cranberries cooked down into a sauce, or even a quality cranberry chutney for a slightly different flavor profile. The key is that the sauce has a nice balance of sweet and tart.
How do I keep the bread from becoming soggy?
Ensure you don’t cut all the way through the bottom crust, and wrap the bread in foil loosely to allow some steam to circulate while baking. Serving it hot right out of the oven also helps keep the textures perfect.
Final Thoughts
Once you try this Pull-Apart Sourdough Brie and Cranberry Bread Recipe, it will quickly become one of your go-to dishes for entertaining or any cozy night in. It’s simple to make, endlessly shareable, and bursting with flavors that feel both festive and comforting. Grab your favorite people, pull apart a piece, and enjoy the delicious magic together!
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Pull-Apart Sourdough Brie and Cranberry Bread Recipe
- Total Time: 30 minutes
- Yield: 8 servings 1x
Description
This Pull-Apart Sourdough Brie and Cranberry Bread is a delightful appetizer combining the rich creaminess of melted brie with the tart sweetness of whole berry cranberry sauce, all nestled within a buttery, herb-infused sourdough loaf. Perfect for holiday gatherings or cozy nights, this easy-to-make recipe features tender slices of sourdough bread brushed with thyme and rosemary butter, then baked to gooey perfection for a sharable, crowd-pleasing treat.
Ingredients
Main Ingredients
- 1 large round sourdough bread loaf
- ½ cup (1 stick) butter, softened
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 (16 oz) wheel of brie, chopped or cubed
- 1½ cups whole berry cranberry sauce
- Kosher salt, to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking your stuffed bread.
- Prepare the Bread: Carefully slice the sourdough loaf horizontally and vertically to create a grid of 1-inch cubes, making sure you do not cut all the way through the bottom crust to keep the loaf intact.
- Make the Herb Butter: In a small bowl, combine the softened butter with dried thyme, dried rosemary, and a pinch of kosher salt. Mix thoroughly until all ingredients are well incorporated.
- Brush the Bread with Herb Butter: Place the sliced bread on a baking sheet and carefully brush the herb butter mixture deep into the slits and cuts, ensuring the flavors permeate the bread.
- Stuff the Bread: Insert pieces of chopped or cubed brie and spoonfuls of whole berry cranberry sauce into each space created by the cuts in the bread.
- Wrap and Bake: Wrap the entire loaf tightly in aluminum foil to retain moisture, then bake in the preheated oven for about 20 minutes, or until the brie is melted and gooey.
- Serve: Remove the bread from the oven, unwrap, and place on a serving platter. Serve hot for the best melty, flavorful experience.
Notes
- Be careful not to slice all the way through the bottom of the loaf to keep it intact for stuffing.
- Use a softened butter to easily mix the herbs and spread into the bread.
- If you prefer, substitute fresh thyme and rosemary for dried herbs for a more vibrant herb flavor.
- Serve immediately to enjoy the cheese at its melty best.
- Leftovers can be reheated wrapped in foil at 350°F for 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
